Spiced Zucchini | Component Cooking

09.24.17Erin Alderson

Even though it’s officially fall, my refrigerator still has quite a bit of summer produce- especially summer squash and zucchini. And so, I thought it was time to share one of my vegetable-based components: spiced zucchini. It’s simple and is the perfect companion to grain bowls, quesadillas, and eggs. I typically roast vegetables but the zucchini does best with high-heat and I’ve found I tend to saute it more often than not. Add to that freshly ground spices and you have yourself a good start to dinner.

Spiced Zucchini | Component Cooking

A summer component with 5 ingredients, this spiced zucchini is wonderful in tacos, enchiladas, and grain bowls.

Ingredients

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 medium zucchini (see note)

2 teaspoons olive oil

2 teaspoons lemon juice

Sea salt, to taste

Instructions

Heat a medium skillet over medium heat. Add the cumin and coriander seeds. Toast, shaking the pan, until the spices have browned and are fragrant. Transfer to a mortar and pestle or spice grinder to grind.

Dice the zucchini into ¼” cubes. Wipe out the skillet and return to medium to medium-high heat. Add the the olive oil to the pan followed by the zucchini. Cook, only stirring a few times, until the zucchini is almost browned and tender. Add the spices and continue to cook until the zucchini is browned.

Remove the zucchini from the heat and add the lemon juice and salt to taste. Store in an airtight container in the refrigerator and use within 4 or so days.

by Erin Alderson

Recipe Notes

Tips & Tricks: "medium zucchini" is rather subjective but I use zucchini that are around 10" long 2 to 3" thick.

For the spices, grinding your own spices is really the key to flavor but pre-ground spices will work. Use a 1:1 ratio.